Here’s my post about the fabulous Grapefruit wine over there at the Bad Astronauts Winery blog:
Since I wrote that post, the initial work was done to peel the fruit, we trucked the juice to Revolution Winery in downtown Sacramento, and it’s been fermenting nicely (but slowly because of the cold) since then. The next step will happen Thursday, when we separate the fruit and the juice and continue fermenting the juice in 15 gallon kegs. I tasted it today and it still has a lot of sugar, but is definately tasting like grapefruit wine.
I think it will be very good with Asian food.